Pork and Apple Balls (Print Version)
Savory pork and herb-packed meatballs with apple, cooked in a flavorful creamy cider sauce. Ideal for cozy autumn meals.
# Ingredients:
→ For Making the Meatballs
01 -
1 large egg, beaten
02 -
A pinch of fresh and dried thyme
03 -
Salt and black pepper to season as you like
04 -
1 grated sweet apple, fresh
05 -
A pound of ground pork, with a bit of fat for flavor
06 -
1 tablespoon of Dijon-style mustard
07 -
1/4 cup of soft breadcrumbs
→ For Preparing the Sauce
08 -
1 cup of chicken stock
09 -
A small splash of olive oil (about 2 tablespoons)
10 -
Half a cup of rich heavy cream
11 -
1 cup of freshly pressed apple cider
# Steps:
01 -
Grab a large bowl. Stir together ground pork, breadcrumbs, grated apple, thyme, mustard, egg, salt, and pepper. Mix until just combined, then form into small, uniform balls.
02 -
Add olive oil to a skillet and warm it up on medium heat. Let the meatballs sizzle until they turn golden all over—about 5 to 7 minutes. Move them onto a plate once they're ready.
03 -
Pour the apple cider and chicken stock into the still-hot skillet, loosening up all the caramelized bits from the bottom. Stir in the heavy cream, then let it simmer lightly.
04 -
Place the cooked meatballs back into the sauce, letting them simmer for another 10 to 15 minutes. The sauce should be creamy and rich, and the meatballs cooked perfectly through.
# Helpful Notes:
01 -
These hearty meatballs are even better paired with creamy mashed potatoes or a plate of noodles you love.